Asian Braised Short Ribs

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Asian Braised Short Ribs are seriously finger-licking good.  The Asian influences are Chinese, Japanese, Thai and Korean.  They are literally fall-off-the-bone good.

And talk about flavor. Insanely delicious.

Asian Braised Short Ribs on a white platter with Asian slaw

ASIAN BRAISED SHORT RIBS ARE EASY TO MAKE AT HOME

Of course, it’s all about the incredible meaty short ribs. Nice and marbled.

Watch us show you how easy it is to make these amazing Asian Braised Short Ribs in your own kitchen!

Be sure to tell the butcher you want your beef short ribs “flanken-style”…you’ll get half-inch slices of ribs with three little bones per rib.  This is also what is called “Korean style.”

Beef short ribs are available in most major super markets. If you don’t see them, ask the butcher, he/she can order you some.

Asian Short Ribs recipe

Dredging the ribs in flour helps the sauce to stick to the ribs and creates this incredible sticky crust on the meat that is distinctly Asian.

And you won’t believe the smell in your kitchen as the slowly braise.

Asian Short Ribs recipe

CRISP AND FLAVORFUL SLAW IS THE PERFECT SIDE FOR THESE RIBS

The perfect side dish for these bold ribs is a wonderful Asian slaw.

The cool, crunchy slaw matches amazingly well against the tender, fall-off-the bone ribs.

Oh, it’s so good.

Asian Short Ribs recipe

We absolutely love this Asian Short Ribs recipe so much!

Short ribs are amazing because they adapt to so many types of flavors and cuisines. Adding an Asian-fusion twist to them is about as good as you’ll find.

It’s great to serve these on a big platter and just let folks dig in, or pick at them however they like.   They are so tender, don’t worry if they fall apart a bit as you transfer them to serving dishes.  It’s okay…these are meant to be a little messy.

This has become an absolute Loon favorite. Perfect anytime of the year. You’ll also love our Braised Short Ribs. All of these are wonderful served with a side of our Kickin’ Roasted Broccoli!

Asian Braised Ribs stacked onto a white platter

Now, it’s time to get you some “flanken style” beef short ribs, and make this incredible Asian Short Ribs and Slaw recipe!

Asian Braised Short Ribs stacked on a platter

Asian Braised Short Ribs

These Asian Braised Short Ribs are incredible. Slow cooked with classic Asian flavors, they are fall-off-the-bone amazing. They're a little messy, but absolutely one of the best things you'll taste. Incredible!
4.93 from 26 votes
Print Pin Rate
Course: Asian, Entree
Cuisine: asian
Keyword: Short ribs, Slow-Cooker
Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 35 minutes
Servings: 6 people
Calories: 425kcal

Ingredients

  • 3 tbsp all-purpose flour
  • Salt and pepper
  • 5 - 6 lbs beef short ribs flanken style (Korean style)
  • 1/4 cup canola oil
  • 4 garlic cloves minced
  • 4 green onions scallions, white and pale green parts, thinly sliced
  • 2 tbsp minced fresh ginger
  • 1 tsp red pepper flakes
  • 1 cup beef stock
  • 1/2 cup soy sauce
  • 1/2 cup hoisin sauce*
  • 1/2 cup rice vinegar*
  • 1/2 cup firmly packed dark brown sugar
  • 1/4 cup chile-garlic sauce...Sriracha works perfectly
  • *Available in many major superamarkets or specialty markets like Whole Foods, or Asian markets

Instructions

  • Pre-heat the oven to 350 F.
  • On a large plate, stir together the flour, 1 teaspoon salt, and 1/2 teaspoon of pepper.
  • Turn the short ribs in the seasoned flour, shaking off any excess.
  • In a large frying pan over medium-high heat, warm the canola oil.
  • Working in batches, if necessary, cook the ribs, turning occasionally, until evenly brown, about 12 - 14 minutes.
  • Remove from the pan and set aside.
  • Pour off all but about 2 tablespoons of the oil in the skillet.
  • Over medium high-heat in the same skillet, add the garlic, green onions, ginger, and red pepper flakes, and sauté for 3 minutes.
  • Pour in the stock and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon.
  • Stir in the soy sauce, hoisin sauce, vinegar, brown sugar, and chile-garlic sauce...bring to a boil.
  • Transfer the ribs to a large Dutch oven and then add the sauce mixture.
  • Cover and cook until the ribs are very tender, about 2 hours.
  • When the short ribs are done, use a large spoon or ladle to skim as much as possible from the surface of the sauce.
  • Transfer the ribs to serving dishes or platter.
  • Spoon the sauce over the ribs.

Video

Nutrition

Calories: 425kcal
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80 Comments

  • 5 stars
    Finally deciding to leave you a thank you as I, like many others in the comments, revisit this recipe for the umpteenth time! This is a frequent request in my household and often served to guests. I’ve gotten in the habit of mixing the liquids and aromatics together and marinating the short ribs before drying, dusting, and browning them. Then I just end up deglazing with the marinade. Decided to try something new this time and I’m using a chuck roast instead of short ribs. Figured there’d be more meat and a little less fat to skim, but I’m worried that the absence of the rib bone will leave me disappointed I didn’t stick with the tried and true. I’ll let you know!

    • Hi Max!! So sorry for the delayed response!! We are so so happy you are enjoying the short ribs! Sounds like you’ve been making them perfectly!! Keep us posted on the chuck roast! No doubt it will still be yummy!! All the best, Kris & Wesley

  • 5 stars
    Hi . Thinking of you as I make these ribs for the 20th time! My fam never stops requesting them…. I wrote you a few years ago when I first made them (and have never deviated since!) I’m curious if you ever tried adding the five spice I suggested?? Lemme know and thanks again for BEST ever recipe

    • Hi Diane! Woo hoo!!! We LOVE that you are loving the Asian braised short ribs! We haven’t had a chance to go back to this recipe (always looking to the next one), but when we do (and we will, for sure), we’ll add the 5-spice. No doubt it adds a depth of flavor! Thank you so so much for sharing and thank you to the moon and back for the wonderful review! xoxo

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